A multivariate analysis was conducted to define the relationship between the physiological state of consumers and their preferences for heatstroke prevention beverages. We conducted sensory evaluations on three different concentrations of a beverage before and after bathing to evaluate degrees of perspiration. Three concentration samples, Na57, Na48, and Na41, obtained from “Ion Plus” (Takesho Food & Ingredients Inc.; powder) were evaluated by twenty-one in-house panelists for five quality characteristics (scoring method) and ten impressions (Semantic Differential method) before and after bathing (40℃, 15 minutes). After bathing, the sourness increased significantly (α＜0.01, α＜0.05) in Na48 and Na57, and the saltiness and the palatability increased significantly (α＜0.05) in Na41 (Wilcoxon's rank sum test). A factor analysis was conducted by integrating quality characteristics and impressions, and four factors, namely, refreshing quality, drinkability, sourness and saltiness, as well as fruitiness were extracted (cumulative contribution rate 59.8%). These factor scores changed before and after bathing with respect to sample concentration visualized on the factor axis coordinates. Factor analysis of samples before and after bathing suggested that they were primarily perceived by the impression preference factor after bathing. This study on perspiration is useful as a method to objectively assess beverage preferences based on physiological changes.

  In this study, rayon fibers that are known for effectively adsorbing and decomposing ammonia molecules were investigated in order to develop fibers with excellent deodorant effects. For this, roughened rayon fibers were prepared, and the fiber surfaces were impregnated with peroxo-modified anatase sol (hereinafter abbreviated as “PA sol”) under high temperature and pressure conditions. The fibers obtained were evaluated for their adsorption/degradation effects using ammonia gas.

  The results revealed that porous rayon fibers treated with cellulase exhibited a stronger gas adsorption effect compared to untreated fibers. Moreover, when such treated fibers were heated, a relatively high concentration of adsorbed ammonia gas was detected, indicating the fibers' substantial capacity for adsorbing ammonia molecules. Furthermore, when the fiber was impregnated with PA sol, the concentration of ammonia gas released from the fiber decreased following light irradiation. This may be attributed to the degradation of ammonia molecules owing to the photocatalytic effect. This tendency became more apparent after a long period of time: after 7 to 10 days, the ammonia gas was completely undetectable.

  The purpose of this study is to clarify the practices of the Jiyu Gakuen Kotoka economics group and the Jiyu Gakuen consumers' union in the 1920s and 1930s as unique practices that provided economic education not only for the family but also for the school and society as a whole. Two points were clarified from the based on the examination. First, as an educational practice related to the economy at the school, it became clear that the Kotoka economics group was involved in the management of the school's budget, that classes were provided on the consumers' union and finance with prominent economists as lecturers, and that full-scale surveys and research were conducted. Second, it became clear that the activities of the consumers' union, which mainly consisted of graduates, were established as a result of the interest of the Kotoka economics group, and that women developed consumers' union activities while being involved in economic and management relations at the school.

  We examined the composition of food served at banquets for Motonari Mōri during the Warring States period on the basis of the six banquet menus recorded in Mōri Motonari-kō Yamaguchi go-Gekō no Setsu Kyōō Shidai and the seasonal ingredients and cooking methods described in Mino Kagami.

  For the main part of the banquets, a total of 15 different dishes were served. These consisted of seven dishes arranged on the main tray, five dishes on the second tray, and three dishes on the third tray. No dish was repeated during a single banquet.

  Two different soups were served on each of the second and third trays. On the second tray, there was a fish soup and a vegetable or seaweed soup. On the third tray, the soups were made with wild bird and otter or abalone. Mino Kagami records indicate that the methods for preparing the soups varied, depending on whether the fish, wild bird, and otter that were used were raw or had been salted.

  For dishes accompanying sake, zōni was served on the first tray, while raw fish, wild bird, and turban shell were served on the second tray. Trays with tenshin dishes contained high class foods such as carp, swan, crane, and dishes representing seasonal scenes, which were served as osoemono.